Zuppa di Ceci (Italian Chickpea Soup)

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Zuppa di Ceci

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Course Soup

Cuisine Italian

Equipment

• Equipment Needed
• Large pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving
• Chef’s knife and cutting board

Ingredients

  

• Ingredients
• 1½ cups dried chickpeas soaked overnight and drained (or 3 cups canned chickpeas, rinsed and drained)
• 3 tbsp olive oil extra virgin for authentic flavor
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 medium carrot diced
• 1 stalk celery diced
• 1 can 14 oz crushed tomatoes or 2 medium fresh tomatoes, diced
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 2 sprigs fresh rosemary or 1 tsp dried rosemary
• Salt and pepper to taste
• Optional garnishes: Fresh parsley grated Parmesan cheese, a drizzle of olive oil

Instructions

 

• Step-by-Step Instructions
• Prep the Chickpeas
• If using dried chickpeas, rinse them well and soak them in water overnight. The next day, drain and rinse them again. If using canned chickpeas, simply drain and rinse.
• Sauté the Vegetables
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5–7 minutes, or until the vegetables are softened and the onions are translucent.
• Add Tomatoes and Seasonings
• Stir in the crushed tomatoes and cook for another 3–4 minutes to allow the flavors to meld. Add the bay leaf, rosemary, and a pinch of salt and pepper.
• Add Chickpeas and Broth
• Pour in the chickpeas and broth. Stir well, then bring the mixture to a boil over medium-high heat.
• Simmer the Soup
• Once the soup begins to boil, reduce the heat to low, cover, and simmer for 35–45 minutes. If using canned chickpeas, check around the 30-minute mark as they cook faster. The chickpeas should be tender but not mushy.
• Adjust Seasoning and Texture
• Once the chickpeas are tender, taste the soup and adjust the seasoning with additional salt and pepper if needed. If you prefer a creamier soup, use an immersion blender to blend part of the soup until you reach your desired texture. You can also scoop out a cup of soup, blend it, and then return it to the pot.
• Serve and Garnish
• Ladle the soup into bowls and garnish with fresh parsley, a sprinkle of Parmesan cheese, and a drizzle of olive oil if desired. Serve hot with crusty bread on the side.

Keyword Zuppa, Zuppa di Ceci

Zuppa di Ceci, or Italian Chickpea Soup, is a hearty and comforting dish that perfectly captures the essence of Italian home cooking. Rich in flavor yet simple to make, it’s ideal for cool weather and satisfying enough for any meal. From my own personal experience, this recipe has been a go-to for both casual weeknight dinners and cozy gatherings with friends. Let me show you how I make this traditional Italian favorite.

Notes on What to Expect

Zuppa di Ceci has a hearty, rustic texture with tender chickpeas and a fragrant rosemary tomato base. The broth becomes slightly thickened after blending some of the chickpeas, which gives the soup a satisfying mouthfeel. This dish is warming, aromatic, and filling—perfect for cooler days or a cozy meal at home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Time to Stand: None
• Total Time: 1 hour
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: Approximately 280 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main or side dish

Ingredients

• 1½ cups dried chickpeas, soaked overnight and drained (or 3 cups canned chickpeas, rinsed and drained)
• 3 tbsp olive oil (extra virgin for authentic flavor)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 can (14 oz) crushed tomatoes or 2 medium fresh tomatoes, diced
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
• Salt and pepper, to taste
• Optional garnishes: Fresh parsley, grated Parmesan cheese, a drizzle of olive oil
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Ceci  here.

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving
• Chef’s knife and cutting board
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Ceci  here.

Step-by-Step Instructions

1. Prep the Chickpeas
   If using dried chickpeas, rinse them well and soak them in water overnight. The next day, drain and rinse them again. If using canned chickpeas, simply drain and rinse.
2. Sauté the Vegetables
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5–7 minutes, or until the vegetables are softened and the onions are translucent.
3. Add Tomatoes and Seasonings
   Stir in the crushed tomatoes and cook for another 3–4 minutes to allow the flavors to meld. Add the bay leaf, rosemary, and a pinch of salt and pepper.
4. Add Chickpeas and Broth
   Pour in the chickpeas and broth. Stir well, then bring the mixture to a boil over medium-high heat.
5. Simmer the Soup
   Once the soup begins to boil, reduce the heat to low, cover, and simmer for 35–45 minutes. If using canned chickpeas, check around the 30-minute mark as they cook faster. The chickpeas should be tender but not mushy.
6. Adjust Seasoning and Texture
   Once the chickpeas are tender, taste the soup and adjust the seasoning with additional salt and pepper if needed. If you prefer a creamier soup, use an immersion blender to blend part of the soup until you reach your desired texture. You can also scoop out a cup of soup, blend it, and then return it to the pot.
7. Serve and Garnish
   Ladle the soup into bowls and garnish with fresh parsley, a sprinkle of Parmesan cheese, and a drizzle of olive oil if desired. Serve hot with crusty bread on the side.
8. > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Ceci  here.

Nutritional Information (Per Serving)

• Calories: ~280 kcal
• Carbohydrates: 42g
• Protein: 10g
• Fat: 10g
• Fiber: 12g

Variations and Tips

• Vegetarian/Vegan: Use vegetable broth for a fully vegetarian or vegan version.
• For Added Heft: Stir in small pasta (like ditalini) or diced potatoes during the last 10 minutes of cooking for a more substantial soup.
• Herb Substitutions: If you don’t have rosemary, thyme or sage work well in its place. Fresh herbs add a nice depth of flavor, but dried will work too.
• Creamy Variation: For an extra creamy texture, stir in a few tablespoons of cream or coconut milk just before serving.
• Gluten-Free: This soup is naturally gluten-free, so it’s a great option for those with gluten sensitivities. Just double-check any canned ingredients to ensure they are gluten-free.

Tips for Dietary Needs

• Low Sodium: Use low-sodium broth or make homemade broth to control salt content.
• High-Protein Boost: Add a handful of spinach, kale, or even diced cooked chicken if desired.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Ceci  here.

I hope this recipe has made preparing Zuppa di Ceci feel like a fun and manageable task, and that you’ll give it a try! Have you tried making this soup before, or do you have your own twist on it? Please, be honest and let me know in the comments below—I love hearing feedback from real people like you, so please leave your honest comment!